Place 28 cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.
Place crumbs in bowl.
Add butter; mix well. Press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
Add sour cream; mix well.
Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter.
Pour over crust; sprinkle with remaining chopped cookies.
Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
